You can learn to transform just about any cooked recipe in a raw, whole food recipe. There is a bit of a learning curve, just as there is when learning how to prepare a different style of cuisine… just know that I am here to help you!
All the wonderful pictures that you see below are raw dishes.
Binders, thickeners, and emulsifiers
Raw version use: psyllium powder, flax, chia seeds, Irish Moss, agar agar, coconut meal, nut cheese, avocado, dates and lecithin.
Raw version use: sprouted, ground grains or nuts, seasoned, shaped and dehydrated; lettuce, collards, or cabbage leaves, flax-vegetable or psyllium-vegetable wraps and flax crackers which are dehydrated.
Raw version use: onion or garlic powder (not raw), dried onion or garlic or fresh. Be ver careful if using fresh, you usually don’t need as much. These two spices are very pungent when raw. So start off with lesser amounts than expected. You can always add but not take away.
Raw version use: soaked or ground sun-dried tomatoes, fresh seeded tomatoes
Raw version use: dice. julienne, or chiffonade finely. You can warm them in the dehydrator or marinate them.